Sous Vide Cooking » Post Tags » Polyscience http://www.sousvidecooking.org A blog about cooking with low temperatures Mon, 22 Aug 2011 21:23:56 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Sous Vide Equipments – The Ultimate Review (coming soon)! http://www.sousvidecooking.org/sous-vide-equipments-the-ultimate-review-coming-soon/ http://www.sousvidecooking.org/sous-vide-equipments-the-ultimate-review-coming-soon/#comments Wed, 22 Sep 2010 21:13:54 +0000 jean-francois http://www.sousvidecooking.org/?p=2287

Coming soon a review of the most representative sous vide equipment of the market (from the left to the right):

SousVide Professional of Polyscience (Immersion Circulator)
Swid by Addélice (Immersion Circulator)
Pearl by Julabo (Immersion Circulator)
SousVideMagic by FreshMealsSolutions + Bubbler (PID Controler SVM-FMM1500D)
SousVide Supreme (Unstired PID controlled water bath)

JF

]]> http://www.sousvidecooking.org/sous-vide-equipments-the-ultimate-review-coming-soon/feed/ 7 Polyscience MX Immersion Circulator – What a beauty! http://www.sousvidecooking.org/polyscience-mx-immersion-circulator/ http://www.sousvidecooking.org/polyscience-mx-immersion-circulator/#comments Tue, 02 Mar 2010 07:26:52 +0000 jean-francois http://www.sousvidecooking.org/?p=1783 Polyscience launched on Youtube a video about their new Immersion Circulator, the MX version.

The design of this equipment is fantastic but will this immersion circulator be affordable for sous vide chefs and individuals? Except this video, no information is available on the net. If you have some, feel free to tell us!

Here is the Youtube video!

Click here to view the embedded video.

Jean-François

]]> http://www.sousvidecooking.org/polyscience-mx-immersion-circulator/feed/ 5 Polyscience compaires an immersion circulator and a non stired water bath http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/ http://www.sousvidecooking.org/polyscience-compaires-an-immersion-circulator-and-a-non-stired-water-bath/#comments Sat, 23 Jan 2010 22:30:48 +0000 jean-francois http://www.sousvidecooking.org/?p=1721

Today Polyscience made the demonstration that a non stired water bath cannot be as efficient as an immersion circulator. It is funny to see that Polyscience directly mentions Sousvidesupreme in the TAG of the article.

Polyscience video indicates clearely that a non stired water bath has a longer response time to reach the desired core temperature. Therefore, it is obvious that Douglas Baldwin cooking tables sould be used with care. Douglas Baldwin indicates in the Pratical Guide to Sous Vide “With all these digital controllers, I highly recommend setting the temperature offset (measured near the temperature at which you wish to cook) using a high quality digital thermometer. Indeed, at the default settings the thermistors used in the above controllers can easily be off 2–4°F (1–2°C)”.

Freshmealsolutions mentions clearely in the user manual of the SousVideMagic : “If you don’t have a proper food core temperature sensor probe, always cook at desired core temperature settings for the duration as specified by reliable recipes with an additional safety factor of at least 25% longer…”
In addition the manual indicates “The default settings are designed to overshoot 1 or 2 degree higher for safety reasons. You can reduce the overshoot by making your own PID adjustments. See the document “PID Tuning”.”

Click here to view the embedded video.

Jean-François

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